Remoulade Sauce A La New Orleans Recipes
REMOULADE SAUCE A LA NEW ORLEANS
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Provided by COOKINCOWGIRLS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
Nutrition Facts : Calories 359 calories, Carbohydrate 6.7 g, Cholesterol 13.9 mg, Fat 37.3 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 5.3 g, Sodium 942.7 mg, Sugar 2.7 g
REMOULADE SAUCE A LA NEW ORLEANS
Make and share this Remoulade Sauce a La New Orleans recipe from Food.com.
Provided by Lavender Lynn
Categories Sauces
Time 20m
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.
SIMPLE REMOULADE SAUCE
Our Shrimp, Crawfish or Crab boils here in New Orleans are never without this sauce for dipping them in! We also dip our seafood boiled potatoes in this sauce. The variation way is probably our preferred way.
Provided by Kikimony
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and served chilled.
- FOR THE VARIATION:OMIT brown mustard and relish.
- And ADD the Worcestershire.
- (probably our preferred way).
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